Sakkarai pongal recipe, Sweet pongal recipe
During my childhood days, whenever pongal comes, we would go to my paternal grandfather’s house in Ossudu, Pondicherry. Entire family would assemble and have a nice time for three days. My grandparents would be the happiest couple on earth to see the entire family having fun.
My paternal uncles would sit outside the house in the patio (thinnai) and chat with each other. My grandfather would assign all of his grand-kids tasks like cleaning tables and chairs, arranging the shelves, counting coins, cleaning pooja shelves etc. It would be a nice fun to work together with cousins.
My mom and paternal aunts would help my grandmother in cooking. In the evenings, we (my aunts and cousins) would all sit together and play board games like treasure island, thief and police. Good old memories!
On Pongal, the women of our family would make sakkarai pongal in a very big clay pot for the entire family. We would all sit in a circle and chat with each other until the pongal starts flowing out. When it starts flowing out, my grandmother would say “pongalo pongal” and we all used to shout together “pongalo pongal“.
Our men of the family would have lunch and kids would serve lunch for them. My aunts and cousins would sit in a big circle, and my grandmother would sit in the middle and serve as “nila urundai” which means she will serve each and everyone of us a scoop of sambar/rice in our hands.
Okay, I am just feeling very nostalgic so lets move on to the sakkarai pongal recipe.
If you are looking for more pongal recipes, then you might like:
How to make sakkarai pongal or sweet pongal:
1. Dry roast yellow moong dal for 3 to 4 minutes in low-medium flame. The dal color should turn light brown, but make sure it does not get burnt. Set it aside.
Wash the rice and combine dal and rice in a pressure cooker. Add three cups of water. Pressure cook rice and dal for 5 to 6 whistles.
2. Meantime, take vellam in a pan and add 1/4 cup of water. Bring to a boil until the jaggery dissolves completely. Then filter the jaggery to remove any impurities. Set aside.
3. Fry cashew nuts and raisins in ghee,and set them aside too.
4.Once the pressure is released, open the cooker. If the rice is dry, then add little milk or water and mash it well.
5. Now add the jaggery syrup to the rice and mix well. Add edible camphor (optional) and cardamom powder. Stir once.
6.Finally add the roasted cashew nuts, raisins and ghee. Stir well and switch off.
Sakkarai pongal is ready!